Mediterranean Grilled Vegetables with Spiced Yogurt Dressing
Savor the vibrant flavors of the Mediterranean with this dish of perfectly charred vegetables paired with a creamy, spiced yogurt dressing.
Equipment
- Grill
- Large bowl
- Small bowl
- Whisk
- Serving platter
Ingredients
Vegetables for grilling
- 1 medium zucchini, sliced into 1/2-inch rounds about 227 grams
- 1 medium red bell pepper, cut into 1-inch pieces about 119 grams
- 1 medium yellow bell pepper, cut into 1-inch pieces about 119 grams
- 1 medium eggplant, sliced into 1/2-inch rounds about 454 grams
- 1 medium red onion, cut into wedges about 200 grams
- 2 tbsp olive oil 30 ml
- Salt and pepper, to taste
Spiced Yogurt Dressing
- 1 cup Greek yogurt 245 grams
- 1 tbsp extra virgin olive oil 15 ml
- 1 clove garlic, minced about 3 grams
- 1/2 tsp ground cumin 1 gram
- 1/2 tsp smoked paprika 1 gram
- 1 tbsp lemon juice 15 ml
- Salt and pepper, to taste
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl, toss the sliced zucchini, bell peppers, eggplant, and red onion with olive oil, salt, and pepper until evenly coated.
- Place the vegetables on the grill, ensuring they are not overcrowded. Grill for about 3-4 minutes on each side, or until they develop nice grill marks and are tender-crisp.
- While the vegetables are grilling, prepare the spiced yogurt dressing. In a small bowl, whisk together Greek yogurt, extra virgin olive oil, minced garlic, ground cumin, smoked paprika, and lemon juice. Season with salt and pepper to taste.
- Once the vegetables are grilled to perfection, remove them from the grill and arrange them on a serving platter.
- Drizzle the spiced yogurt dressing over the warm vegetables or serve it on the side for dipping.
- Serve immediately, garnished with fresh herbs if desired.
Notes
For a vegan option, substitute Greek yogurt with a plant-based yogurt alternative.
Feel free to add other Mediterranean favorites like cherry tomatoes, asparagus, or artichokes to the vegetable mix.
The spiced yogurt dressing can be made ahead and stored in the refrigerator for up to 3 days.
If using a grill pan indoors, ensure proper ventilation to avoid smoke buildup.